Ingredients:

• 1 lb boneless pork shoulder, thinly sliced


• 1/2 cup pineapple juice


• 3 cloves garlic, minced


• 2 tsp ground cumin


• 2 tsp paprika


• 1 tsp chili powder


• Salt and pepper to taste


• 8 small flour tortillas


• 2 cups shredded Monterey Jack cheese


• 1 cup diced fresh pineapple


• 1/2 cup diced red onion


• 1/4 cup chopped fresh cilantro


• 2 avocados, peeled, pitted, and mashed


• 1 lime, juiced


• 1/2 tsp cayenne pepper


• 1/2 tsp ground coriander


• 1/2 tsp ground cumin


• Salt to taste

Instructions:

In a bowl, combine the sliced pork, pineapple juice, minced garlic, cumin, paprika, chili powder, salt, and pepper

Marinate for at least 1 hour, or overnight for best results

Preheat a grill or grill pan to medium-high heat

Grill the marinated pork slices until cooked through and slightly charred, about 4-5 minutes per side

Remove from heat and chop into smaller pieces

In a separate bowl, mix together diced pineapple, diced red onion, and chopped cilantro to make the pineapple salsa

In another bowl, combine mashed avocados, lime juice, cayenne pepper, ground coriander, ground cumin, and salt to make the pineapple guacamole

To assemble the quesadillas, place a tortilla on a hot griddle

Sprinkle with shredded Monterey Jack cheese, then top with a portion of the grilled pork and a spoonful of pineapple salsa

Place another tortilla on top and press down gently

Cook the quesadilla on the griddle until the cheese melts and the tortilla becomes golden brown and crispy, about 2-3 minutes per side

Remove the quesadilla from the griddle, let it cool for a minute, then cut it into wedges

Serve the quesadillas al pastor with a side of pineapple guacamole

Enjoy!

Ingredients:

• 1 lb ground pork


• 1 tsp sea salt


• 1/2 tsp black pepper


• 1/2 tsp garlic powder


• 1/2 tsp onion powder


• 1/2 tsp dried sage


• 1/2 tsp dried thyme


• 1/4 tsp red pepper flakes optional


• 1/4 tsp fennel seeds


• Coconut oil for cooking

Instructions:

In a mixing bowl, combine the ground pork, sea salt, black pepper, garlic powder, onion powder, dried sage, dried thyme, red pepper flakes if desired, and fennel seeds

Mix the ingredients thoroughly to evenly distribute the spices throughout the pork

Divide the seasoned pork mixture into equal portions and shape them into sausage patties or links according to your preference

Heat a skillet over medium-high heat and add a small amount of coconut oil to prevent sticking

Place the sausage patties or links in the hot skillet and cook for about 4-5 minutes per side, or until they are browned and cooked through

Remove the homemade paleo sausages from the skillet and let them rest for a minute before serving

Serve your homemade sausages with your favorite paleo-friendly side dishes

Enjoy your delicious homemade paleo sausages!

Ingredients:

• 4 bone-in pork chops


• Salt and black pepper to taste


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1 teaspoon paprika


• 1/2 teaspoon dried thyme


• 2 tablespoons olive oil


• 1/2 cup chicken broth


• 1/2 cup heavy cream


• 2 tablespoons Dijon mustard


• 1 tablespoon chopped fresh parsley for garnish

Instructions:

Salt, black pepper, garlic powder, onion powder, paprika, and dried thyme can all be used to season pork chops

Set the Instant Pot to "Saute" mode and turn it on

Put olive oil in the pot

Cook the pork chops until they are golden brown on both sides

Take out the chops and put them somewhere else

Add chicken broth and scrape up any browned bits from the bottom of the pot to deglaze it

Put the pork chops back into the Instant Pot after they've been seared

Take heavy cream and Dijon mustard and mix them together in a bowl

Cover the pork chops with the sauce

Put the Instant Pot's lid on tight and set it to "Manual" or "Pressure Cook" for 8 minutes

After you're done, let the pressure go away naturally for 5 minutes and then quickly let go of any remaining pressure

Open the lid slowly and carefully, then move the pork chops to a serving platter

If you need to, simmer the sauce in the Instant Pot to make it thicker

Add chopped fresh parsley to the top of the pork chops and pour the sauce over them

These pork chops are low in carbs and are good for you if you are on the Whole30 diet

Ingredients:

• 1 9-inch prepared chocolate pie crust


• 1 cup sweetened shredded coconut


• 1 cup chopped pecans


• 1 14-ounce can sweetened condensed milk


• 1/4 cup unsalted butter


• 1 teaspoon vanilla extract


• 1 cup semisweet chocolate chips

Instructions:

In a large mixing bowl, combine the shredded coconut and chopped pecans

In a medium saucepan, melt the unsalted butter over low heat

Stir in the sweetened condensed milk and heat until well combined

Pour the butter and milk mixture over the coconut and pecans

Add the vanilla extract and stir until thoroughly mixed

Sprinkle the semisweet chocolate chips evenly over the bottom of the chocolate pie crust

Pour the coconut, pecan, and milk mixture over the chocolate chips in the pie crust

Refrigerate the pie for at least 2 hours to allow it to set

Before serving, you can garnish with additional shredded coconut and chopped pecans, if desired

Slice and enjoy your delicious No Bake German Chocolate Pie!

Ingredients:

• 4 burger patties


• 4 hot dog sausages


• 4 burger buns


• 4 hot dog buns


• 1 cup lettuce, shredded


• 1 tomato, sliced


• 1 onion, thinly sliced


• 4 slices cheddar cheese


• 1/4 cup ketchup


• 1/4 cup mayonnaise


• 1/4 cup mustard


• Salt and pepper to taste

Instructions:

Preheat grill to medium-high heat

Season the burger patties and hot dog sausages with salt and pepper

Grill the burger patties for 4-5 minutes per side until cooked to your desired level of doneness

Add a slice of cheddar cheese on each patty during the last minute of grilling

Grill the hot dog sausages for 5-7 minutes, turning occasionally, until they are heated through and have grill marks

Toast the burger buns and hot dog buns on the grill for a minute or until lightly browned

Assemble the burgers by placing lettuce, a burger patty with cheese, tomato slices, and onion on the bottom bun

Spread ketchup, mayonnaise, and mustard on the top bun

Place the top bun on the assembled ingredients

For the hot dogs, place a hot dog sausage in each hot dog bun

Add ketchup, mustard, and onions as desired

Serve your classic burger and hot dog combo hot, and enjoy!

Ingredients:

• 1 1/2 cups all-purpose flour


• 1/2 cup unsweetened cocoa powder


• 1/4 teaspoon salt


• 1/4 teaspoon baking powder


• 3/4 cup vegan butter, softened


• 1 cup powdered sugar


• 1 teaspoon vanilla extract


• 1/4 teaspoon peppermint extract


• 8 ounces vegan dark chocolate chips

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine flour, cocoa powder, salt, and baking powder

In another bowl, cream together softened vegan butter and powdered sugar until smooth

Add vanilla and peppermint extracts to the butter mixture, mix well

Gradually add the dry ingredients to the butter mixture, mixing until a dough forms

Roll the dough into a log shape, about 2 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for 30 minutes

Once chilled, slice the dough into thin rounds and place on a baking sheet lined with parchment paper

Bake for 10-12 minutes, until firm

Allow the cookies to cool completely on a wire rack

In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring until smooth

Dip each cooled cookie into the melted chocolate, coating both sides, and place back on the parchment paper

Refrigerate the cookies until the chocolate is set

Enjoy your homemade vegan Thin Mints!

Ingredients:

• 1 lb ground beef


• 1/2 cup diced onion


• 1/2 cup diced green bell pepper


• 1 cup marinara sauce


• 1/2 teaspoon dried oregano


• Salt and pepper to taste


• 8 slices Italian bread


• 4 slices mozzarella cheese


• 4 slices provolone cheese


• 2 tablespoons butter

Instructions:

In a skillet, cook ground beef over medium heat until browned

Drain excess fat

Add diced onion and green bell pepper to the skillet

Cook until vegetables are tender

Stir in marinara sauce, dried oregano, salt, and pepper

Simmer for 5 minutes

Butter one side of each slice of Italian bread

Place a slice of mozzarella cheese on the unbuttered side of 4 bread slices

Top the cheese with the sloppy joe mixture, then add a slice of provolone cheese on top

Place the remaining bread slices on top with the buttered side facing outwards

In a clean skillet, cook the sandwiches over medium-low heat until the bread is golden brown and the cheese is melted, about 3-4 minutes per side

Serve hot, and enjoy your Italian Grilled Cheese Sloppy Joe's!

Ingredients:

• 2 ripe bananas, mashed


• 1/3 cup melted butter


• 1 teaspoon baking soda


• Pinch of salt


• 3/4 cup sugar


• 1 egg, beaten


• 1 teaspoon vanilla extract


• 1 1/2 cups all-purpose flour

Instructions:

Warm the oven up to 175F 350C

Put the ripe bananas in a bowl and mash them up

Add the melted butter to the banana mash and mix it in

Add the baking soda and a pinch of salt and mix well

The sugar, beaten egg, and vanilla extract should all be mixed in

Mix in the flour until it's just barely mixed in

Put the batter into muffin cups that have been greased or lined

After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Take the muffins out of the oven and let them cool for a few minutes

Then, move them to a wire rack to cool completely

Ingredients:

• 2 cups spinach leaves


• 1 ripe banana, peeled


• 1 cup chopped mango


• 1/2 cup chopped pineapple


• 1 tablespoon chia seeds


• 1 tablespoon ground flaxseed


• 1 tablespoon almond butter


• 1 cup almond milk

Instructions:

Add all ingredients to a blender

Blend until smooth and creamy

Pour into glasses and serve immediately

Ingredients:

• 1/2 cup unsalted butter, melted


• 1 cup light brown sugar


• 1/4 cup white miso paste


• 1 large egg


• 1 teaspoon vanilla extract


• 1 cup all-purpose flour


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt


• 1 cup chocolate chunks


• Sea salt flakes, for sprinkling

Instructions:

Preheat your oven to 350F 175C

Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal

In a mixing bowl, combine melted butter, brown sugar, and miso paste

Mix until smooth

Add the egg and vanilla extract, and mix until well combined

Sift in the flour, baking powder, and salt

Stir until just combined

Fold in the chocolate chunks

Pour the batter into the prepared baking pan and spread it evenly

Sprinkle sea salt flakes over the top of the batter

Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean

Allow the cookie bars to cool completely in the pan before slicing and serving